2026_SDG2_2.5.4

2026-01-13

Sustainable food purchases

The university prioritizes the purchase of products from local, sustainable sources as a core component of its sustainable food management standards. Key measures include:
• Guiding campus food vendors to register on the campus food platform, ensuring transparency.
• Promoting local ingredients by inviting agricultural vendors to set up stalls.
• Encouraging the use of local produce to reduce food miles and carbon footprint.
• Requiring vendors to record food waste for better stock planning.
• Advocating for optimal ingredient use and customized meal orders to minimize waste.

All evidence is publicly accessible online:

NYCU Sustainable Food Management Standards
https://ga.nycu.edu.tw/ga/ch/app/artwebsite/view?module=artwebsite&id=5600&serno=fe73ce29-fddb-41ba-a15c-a0710bfe5a8c

News

4/8 (Wed.) 13:00 Interdisciplinary Sustainability Lecture

2026-04-01

Dear Faculty Members and Students, To enhance NYCU members’ understanding of sustainability trends and their applications in research, we are pleased to host an “Interdisciplinary Sustainability Lecture.” Time: April 8, 2026 (Wed.) 13:00–15:00 Venue: Ulvac Hall, 1F, Engineering Building 6 You don’t need to register. All faculty members and students

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4/19 (Sun.) Six Waves of Migration × Hsinchu Grand Tour

2026-03-31

[Liberal Arts College (LAC)] April 19 (Sun)Six Waves of Migration × Hsinchu Grand Tour: Wave 6 – Emerging Community: Hukou United as One Family Having walked through the development of the old city and the expansion of Hakka settlements, through stories of protection and displacement, integration and transformation— Hsinchu’s story

SDGs:
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